The Weekend Recipe: House favourite Chicken Paillard
Light yet satisfying, this is a really versatile dish for lunch or dinner
Saturday 12 November 2022 By Soho House
Firstly, a quick lesson in French. Paillard is a French term for a boneless piece of meat that has been pounded thin. A traditional way to serve chicken or veal, pounding meat tenderises it, while also allowing to cook it faster to preserve more moisture. The result? A quick and flavourful dish that’s ideal for lunch or dinner. Pair this House twist on a classic with a fresh salad, your preferred style of potatoes or a serving of House signature Macaroni Cheese.
1 chicken breast, skinless and boneless
4 cherry tomatoes, halved
5ml lemon vinaigrette
5ml aged balsamic vinegar
1 lemon cheek, deseeded
Salt and pepper
To make the gremolata
140g fresh parsley
9g lemon zest
22g garlic, peeled
To make the Salmoriglio
40g Fresno chillies, deseeded
40g Taggiasca black olives
10g lemon zest
3g sea salt
6 kitchen spoons of Dijon mustard
1. Take your chicken breast and pound it with a meat mallet or rolling pin until it’s about a quarter of an inch thick.
2. Smooth the edges of the paillard using a small spatula to make it perfectly round. Line inside the rim of a 10in plate.
3. Sprinkle the paillard with gremolata, and season with salt and black pepper on one side.
4. Using a griddle pan, grill the paillard on a high temperature on both sides, turning it with a large wide spatula until bar marked.
5. Place it on a baking tray under the grill for one minute, then transfer onto a dinner plate.
6. Drizzle the chicken with the Salmoriglio and some aged balsamic vinegar.
7. Top with the rocket and cherry tomato salad dressed with lemon vinaigrette.
8. Serve with a lemon cheek.